This is my best carne asada tacos recipe. A quick fix, lunch or dinner recipe when I’m craving Mexican food. A truly simple recipe that’s a weeknight staple in our home. Made with fresh ingredients for an authentic taste that cannot be beaten.
If you find yourself frequenting taco trucks or Mexican restaurants in search of traditional carne asada tacos, you’ll fall in love with this insanely tasty and delicious grilled carne asada tacos recipe.
It wasn’t until I moved to New Orleans, the food capital of the United States, that acquired a taste for these simple and regional tacos. With no shortage of locally owned restaurants in the city, I’ve became accustomed to authentic homemade dishes typically found in Mexico. The best part is that you won’t have to travel far to enjoy the same great taste.
Typically, skirt steak is used for carne asada tacos. The best place to buy this is at a local Mexican grocery store behind the counter. Flank steak is also another popular option for carne asada tacos. I highly recommend cutting the meat very thinly, so the marinade seasons the meat well. It can then be grilled or seared.
Flavorful ingredient additions: While I traditionally serve carne asada tacos with cilantro and onions, you may enjoy these other varieties of toppings.
Q: What are marinade ingredients for this carne asada tacos recipe?
A: The marinade ingredients for carne asada marinade include asada seasoning, orange juice, lemon juice, apple cider vinegar, garlic, cilantro, and oil.
Q: Is it best to use a lean flank steak or a steak with more fat marbling for this carne asada tacos recipe?
A: The recipe calls for thinly sliced skirt steak, which is traditionally a cut of beef that has some fat marbling for flavor. However, the recipe suggests using very thinly sliced skirt steak that is almost shaved, which may result in less fat overall. If using a thicker cut of skirt steak or a different cut of beef, it is up to personal preference whether to choose a leaner or fattier cut.
Q: I like my steak medium rare, can I cook this carne asada tacos recipe medium rare?
A: The suggested cooking time of 2-3 minutes per side on medium-high heat should achieve a medium-rare doneness for a thinly sliced skirt steak. However, it’s important to use a meat thermometer to ensure that the internal temperature of the steak reaches 135°F (57°C) for medium-rare. Allow the steak to rest for 5 minutes before chopping and serving in warm tortillas with toppings.
Q: Can I cook carne asada tacos in a cast iron skillet on the stove-top?
A: Yes, you can cook this carne asada tacos recipe in a cast iron skillet on the stove-top. Just make sure to heat the skillet over medium-high heat, add a teaspoon or two of olive oil and cook the steak for about 2-3 minutes per side, or until golden brown. Rest the carne asada for 5 minutes then chop and serve in a warm tortilla with your desired toppings.
Carne Asada Tacos
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TheBEST Carne Asada Tacosyou’ll ever eat. Classic thinly sliced skirt steak marinated in an easy 7-ingredient marinade and seared in a hot skillet. Carne Asada Tacos are served in a warm corn tortilla and topped with traditional ingredients like cilantro, diced onions, freshly squeezed lime juice, and hot sauce
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 6 minutes mins
Chill 3 hours hrs
Total Time 3 hours hrs 16 minutes mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 10 servings
Calories 206 kcal
Ingredients
- 2 lb skirt steak, thinly sliced see notes
- 1½ tbsp asada seasoning
- 1 orange juiced
- ½ lemon juiced
- 2 tbsp apple cider vinegar
- 4 garlic cloves minced
- 2 tbsp cilantro chopped
- 1 cup oil
- 10 small corn tortillas
- hot sauce
Instructions
Combine oil, orange juice, garlic, seasoning, lemon juice, apple cider vinegar, and cilantro in a large ziplock bag or bowl.
Cut skirt steak into 1-inch wide by 4-inch long stripes. Place into marinade.
NOTE: Use skirt steak that is very very thinly sliced, almost shaved. If it is not, prepare the meat by thinly slicing it.
Refrigerate at least 3 hours or overnight. TIP: The longer it marinates, the deeper the flavor.
Heat a large skillet to medium-high heat.
Remove meat from marinade and place beef in skillet and sear until golden brown; about 2-3 minutes per side.
Rest carne asada for 5 minutes then chop.
Serve in a warm tortilla with cilantro, onions, lime juice, and hot sauce.
Notes
SKIRT STEAK:
I recommend using skirt steak from a Mexican grocery store. While other stores do carry this type of beef, it’s sliced very thinly (almost shaved) and cooks in just a matter of minutes.
NOTE: Using a thick hunk of skirt steak will take longer to cook and may taste different as well as have a different texture. If it’s the only kind available, use a very sharp knife to nearly shave it.
Nutrition
Calories: 206kcalCarbohydrates: 14gProtein: 21gFat: 8gSaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 102mgPotassium: 352mgFiber: 2gSugar: 2gVitamin A: 79IUVitamin C: 10mgCalcium: 36mgIron: 2mg
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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